This creamy leek and blue cheese risotto is ready in just 30 minutes. It’s proof that risotto doesn’t have to be laborious! This recipe uses @saintagur.uk Blue Crème. If you love using blue cheese in your cooking, take a look at @saintagur.uk’s range, which includes Blue Cheese, Blue Crème, Blue Délice and Mini Bites. #bluecheese #saintagur #risotto

Just look at this tuna tartare! @pickled_plates has done it again. With just a few ingredients and a little know-how you can make this speedy, simple little starter yourself. The combination of creamy avocado with spankingly fresh tuna in an aromatic dressing is SO full of flavour.⁠ ⁠ #tunatartare #rawfish #crudo

Courgette season is here! Time to enjoy them slowly sautéed to bring our their silky sweetness, in cakes, pastas, or whizzed up into a baba ganoush style dip. Whether you have an abundance of the vegetable in your veg patch or allotment or want to make the most of them being inexpensive on supermarket shelves, we've got a wealth of recipes to ensure you don't get bored with the summer squash. Find our 15 best ever courgette recipes at the link in our bio.⁠ ⁠ Photography: @indiawm, @hhughes_photo and @danjonesphoto1⁠ ⁠ Recipes: @emilygussin, @chefjoshkatz, @jamesramsden_, @jessmeyerfood, @theedibleflower, @pickled_plates⁠ ⁠ #courgetterecipes #courgettes #summersquash

Now you’ve got your sourdough starter, it’s time to make your loaf! Watch our sourdough expert @elaine_foodbod show you how to get the perfect loaf of bread every time. There is no feeling (or smell) like taking this out of your oven… It’s magic. #sourdough #sourdoughseptember #bread

Our best of the best series takes the view that if something is worth doing, it's worth doing RIGHT. For our French issue, we have taken the side dish of dreams – gratin dauphinois – and brought you the ultimate version of France’s creamy, beige gift to the world. ⁠ ⁠ From infusing milk to slicing, @tomshinglerr talks you through everything you need to know to make the best dauphinois, and his recipe ensures something firm and sliceable with plenty of flavour from the aromatic infused cream. Enjoy with stews, casseroles or a butterflied leg of lamb, this is our gift to you – just in time for autumn!⁠ ⁠ Recipe and styling: @tomshinglerr, Photography: @indiawm

The coming of autumn calls for cheesy mushroom danish pastries 🍄 This recipe from @pickled_plates is ready in just half an hour.⁠ ⁠ Shop bought pastry is topped with smoky cheese (we used Austrian smoky cheese), juicy mushrooms, a scattering of parmesan, fresh tarragon and plenty of black pepper. You've got to try them!⁠ ⁠ Find the recipe for our "Cheesy mushroom Danish pastries" at the link in our bio. ⁠ ⁠ Photography: @tomshinglerr, Recipe and food styling: @pickled_plates⁠ ⁠ #mushroomrecipes #pastry #recipeideas

Blue cheese, date and walnut sausage rolls! These sausage rolls are a breeze, whether you make them for an autumnal picnic or a party snack. We love the combination of salty sausagemeat and @saintagur.uk Blue Cheese with sweet dates. Give them a go! #saintagur #sausagerolls #bluecheese

Beetroot lovers, we've a newbie for ya. These beet and brie galettes are an easy 30-minute win that we hope you try. You can prepare the batter in advance to make your life easier this evening... A northern French stalwart, galettes are speedy to make, deliciously savoury and ready for any filling you throw at them. Oozing brie and sweet beetroot work wonders here with the warmth of thyme and a drizzle of honey. ⁠ ⁠ Recipe and food styling: @emilygussin, Photography: @indiawm

Floating islands... îles flottantes... surely the sweetest name for a dessert ever? This classic French recipe from @michel_roux_jr sees a perfect custard topped with meringues then covered in caramel. How you flavour the custard is up to you, but you are in for a treat when you make this.⁠ ⁠ “At the old Le Gavroche, when my father and uncle first opened, they would serve desserts on a trolley and there were always floating islands in a big silver bowl – a mountain of caramel and meringues the maître d’ would spoon out ceremoniously to serve.”⁠ ⁠ Recipe: @michel_roux_jr, Photography: @danjonesphoto1⁠ ⁠ #ilesflottantes #frenchrecipes #dessert

When we tasted this dish by @chefjuntanaka in the test kitchen we were well and truly in love! It's soupe de poisson meets spaghetti and it's special alright...⁠ ⁠ The intense reduced soup is used as a base for a fresher, intensely umami anchovy dressing, which coats the spaghetti and samphire. It’s a dish that simply sings of seaside flavour.⁠ ⁠ Find this and other French-inspired reinventions in our September mag now!⁠ ⁠ Recipe: @chefjuntanaka, Photography: @indiawm, Styling: @emilygussin⁠ ⁠ #soupedepoisson #spaghetti #recipe

Pistachio ice cream is the best – agree or disagree? On one of the hottest days of the year, there's no better way to cool down than with a scoop (or three) of our salted pistachio and lime ice cream. Adding salt opens up your palette so you can taste more of the biscuity, toasted pistachios and zesty lime. ⁠ ⁠ Recipe and food styling: @emilygussin, Photography: @indiawm⁠ ⁠ #icecream #pistachio #recipe

It’s a long time since going to a high-end restaurant automatically meant the menu would be in French. We have all moved on. Yet the influence of French cuisine persists. In chef schools, kitchens, in the names of dishes we love to cook and eat. ⁠ ⁠ Historian and writer @dranniegray looks at how French cuisine became so far-reaching, and speaks to @andioliver about what Andi terms “culinary Stockholm Syndrome”. Read the article at the link in our bio. We would love to know know what you think about the cuisine's dominance in the comments below ⬇️⁠ ⁠ #frenchfood #cuisineclassique #history⁠